[at-l] Exotic meats (was Oh My!)

[shellydhale at earthlink.net (Shelly Hale)]

MMMMMMMMMMMMMM....watercress with hot bacon drippin's and seared mushrooms with an eensy bit of balsamic vinaigrette with a thin
melted layer of mozzarella cheese...oh my...I'm hungry now!  LOL

 

SPAM- http://www.cusd.claremont.edu/~mrosenbl/spamfaq.html

Ingredients:  Chopped pork shoulder meat with ham meat added, Salt (for binding, flavour, and firmness), Water (to help in mixing),
Sugar (for flavour), Sodium Nitrite (for colour and as a preservative)

How it's made:  According to Hormel: ''The ingredients are ground to a medium-coarse texture. Spices are then added to enhance the
product's natural flavour. After the blending process is completed, the meat is mechanically filled into cans, sealed, and cooked in
a ret ort oven. Upon leaving the retort, the cans are dried and transferred to the packaging area. A caser then automatically
unscrambles and distributes the cans into the feed section, forms the corrugated tray, and loads the cans into each tray. the packed
cases are conveyed through an automatic code dater and a shrink film tunnel. The sealed cases are then transferred to the storage
and warehouse area to await shipment.'' Wow!

 

Scrapple- http://www.berksweb.com/pam/scrapple.html

Ingredients- 4 lbs. fresh shoulder, 2 lbs. fresh side, 3 lbs. pork liver, 2 lbs pearl barley (may substitute medium barley), 1 lb.
steel cut oats (may substitute old fashioned oats), 5 T. salt, 8 t. coarse cracked pepper, Water as needed

How prepared- Boil each meat separately until done. Remove meats from liquids. Discard liver broth. Grind meats and put all in broth
from shoulder and side.  Combine ground meat, broth and remaining ingredients. Cook until barley is done and mixture is heavy. Water
may need to be added periodically.

 

Souse- http://www.foodreference.com/html/fsouse.html

Ingredients- Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty
parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and
simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from
the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.

 

Liver Mush- http://www.mrbreakfast.com/superdisplay.asp?recipeid=112# <http://www.mrbreakfast.com/superdisplay.asp?recipeid=112> 

Ingredients- 1 fresh hog liver, 1 and 1/2 pounds of fatty pork, 2 cups cornmeal, Red pepper, Salt, Black pepper, Sage

How prepared- Cook liver and fat pork until tender. Remove from broth the liver only and grind. Add corn meal, peppers, and sage to
taste. Add enough of the broth to soften mixture. Cook in saucepan until meal has cooked, stirring constantly. Put in mold. Press
down until cold. Slice and serve cold or broil.

 

 

Tenacious Tanasi

   (Shelly Hale)

 

 

http://groups.yahoo.com/group/hiking_backpacking_events/

 

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